Holiday Recipe Contest Winners Announced!

Thank you to everyone who spread the word and submitted their entries for our Holiday Recipe Contest! For this month's contest, readers submitted their best paleo holiday recipes and a photo of the finished product. Here are the winning recipes:

FIRST PLACE: "Ghoulish Green Sunflower Coconut Cookies"

Submitted by Gabriella Makstman

Ingredients

1 1/4 c. sunflower seed flour

1 c. unsweetened shredded coconut

1/2 c. arrowroot powder

1/2 tsp. baking soda

1/4 tsp. baking powder (corn free)

1/8 tsp. Bright Earth Foods Himalayan salt

6 T. Bright Earth Foods vanilla coconut oil

6 T. unsweetened apple sauce

1/2 tsp. lemon zest

25-30 drops of stevia

Process:Mix all dry ingredients in a food process orwith an s-blade, pulsing for 90 seconds. Add wet ingredients and mix until a lump of dough is formed. Remove ball of dough and refrigerate for 1 hour. Either roll out dough between two sheets of unbleached parchment paper to desired thickness or using a small ice cream scoop create walnut sized balls. If rolling dough, use a cooking cutter to cut out shapes. If using walnut size balls, then press down until flat on parchment paper. Bake at 350 for 10 minutes and let cool. Cookies will turn green once they cool. Enjoy!

Preheat oven to 350 degrees. Prepare cupcake pans. In a large bowl, combine flour and spices (including baking soda). In a separate bowl, mix the eggs, honey and oil. Add the dry ingredients to the wet and fold together. Mix in the carrots. Finally, add the raisins and nuts, if using. Pour into prepared pans and bake for about 20-25 minutes or until an inserted toothpick comes out clean. Let cool for about ten minutes in the pan and then remove and let cool on a rack.